Wild Salmon with Lentils and Arugula
- 1 medium red onion, diced
- 1 carrot, peeled and diced
- 1 stalk celery, diced
- 1 bay leaf
- 1 cup green lentils
- Kosher salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 tablespoon fresh lemon juice
- 3 cups baby arugula
- 4 6-oz. fillets wild salmon, skinless
- This recipe is gluten-free
- Produce
- Baby arugula (3 cups)
- Bay leaf (1)
- Carrot (1)
- Celery (1 stalk)
- Green lentils (1 cup)
- Red onion, medium (1)
- Seafood
- 6-oz. fillets wild salmon, fillets wild skinless (4)
- Cooking & Baking
- Kosher salt and freshly ground black pepper (1)
- Olive oil, extra-virgin (2 tablespoons)
- Drinks
- Lemon juice, fresh (1 tablespoon)
Preparation
Read recipe preparation on wholeliving.com
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Published January 3, 2011 (2 years ago).
8 people saved this recipe.
